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Pongalo  Pongal.....Pongalo Pongal!  Thai piranthaal vazhi pirakkum and so new year just began. May another great year ahead fulfilling our wishes and bring us happiness. Showers  of blessings enhance spiritually.  Pongal festival is very famous and celebrated especially by South Indians.  We in Malaysia, are not left behind with the celebrations. Luckily this year falls on Saturday, which makes it easier for me to do the preparations.  On this day Sakkarai Pongal is prepared with fresh milk boil in clay pot to overflow.  The moment the milk boils over and bubbles out in tradition we shout pongalo... pongal which shows good luck and prosperity.  The cooked rice then offered to Sun God as thanksgiving.  Sakkarai pongal is very simple and easy to prepare.

Here's the recipe:

Raw rice   - 1 cups

Milk - 2 cups

Mung Dhal - 1/2  cup

Jaggery - 1 cup

Raisins - 2 tbsp

cashew nuts - 2 tbsp

cardamoms - 1/4 tsp

ghee - 1/2 cup

Preparation :

Wash and soak the rice 1 hour before cook.  Pressure cook mung dhal and keep aside.  Roast cashew nuts and raisins in ghee and keep aside.  Boil the milk until bubbles.  Drain the the rice and add to the pot. Let it cook. When the rice almost cooked, add  cooked mung dhal.   Add jaggery and stir continuously till it melts completely. Add cardamom powder followed by ghee. Ponggal is ready. Garnish with cashews and raisins.

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